Rev: Turkey Jasmine Rice Meatballs w/ Baby Bok Choy CL Nov 04

[patissac]

Just finished making this for dinner tonite and mmmmmmmmmmm it was good! The meatballs with rice and bok choy was a very good combo and steaming it in that sauce helped flavor the bok choy. I only made a few changes, I didn't have ground turkey so I used ground chicken, No jasmine rice on hand so I used regular white rice, I think even basmati will go nice, and I couldn't find baby bok choy so I used regular bok choy. I did notice that my sauce didn't get really thick like it was suppost to. Other then that this was really good, and looks lovely on the plate as well :D

Pat

[KelLeg]

Thanks for the review. I bought ground turkey to make these. I have never been a meatball fan, but these look good.

[mmtibbs]

Yep, this was another hit at our home. My seventeen year old son gobbled these up. I used brown rice with ground turkey. The bok choy was just OK, not a repeater, but not wasted either.

[aggie94]

I'm glad to see a good review of these. I had it on last week's menu, but never made it to the store to buy baby bok choy or jasmine rice, so I ended up throwing the turkey into the freezer and will make it this weekend instead. DH doesn't like bok choy, so he'll probably get a side of edamame with his meatballs.

[beckms]

I made these a couple weeks ago and really enjoyed them, too. I pretty much followed the recipe, except I used regular bok choy because the store didn't have any baby.

My sauce didn't thicken, but I thought that was fine. It was very flavorful and I would definitely repeat it if I had a steamer basket (it was too much trouble to use a foil-lined colander over the pot).

Overall, very good.:cool:

[tbb113]

Could someone post the recipe? Its not on the website yet and I don't have the magazine. Thanks

[patissac]

Can anyone post this recipe? I can't figure out how to work my mastercook and I've had it for a month already...:o

[Pony]

It is on the recipe finder now. :)


Turkey-Jasmine Rice Meatballs with Baby Bok Choy
From Cooking Light


Use a box grater to shred the ginger after you've peeled away the brown outer layer. Jasmine rice has a pleasant aroma that underscores the other Asian ingredients, but any long-grain white rice will work to help keep the meatballs moist and add a bit of texture. Chopped bok choy can substitute for whole baby bok choy.

Meatballs:
1 cup water
1/3 cup uncooked jasmine rice
1/4 cup dry breadcrumbs
1/4 cup chopped green onions
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds ground turkey
2 large egg whites
1 garlic clove, minced
Cooking spray

Bok choy:
6 baby bok choy (about 1 1/3 pounds)
2 teaspoons vegetable oil
1/4 cup chopped green onions
1 tablespoon shredded peeled fresh ginger
1 garlic clove, minced
1 cup water
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper
1 1/2 tablespoons dry sherry
2 teaspoons cornstarch

To prepare meatballs, bring 1 cup water to a boil in a small saucepan. Stir in jasmine rice; reduce heat, and simmer 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs, and next 6 ingredients (through 1 garlic clove). Shape mixture into 18 meatballs.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add meatballs; cook 5 minutes, browning on all sides. Cover and reduce heat to medium; cook for 10 minutes or until done, turning often. Remove from heat; keep warm.

While the meatballs cook, prepare bok choy. Cut each bok choy in half lengthwise. Rinse under cold running water; drain well. Arrange bok choy in a steamer basket, overlapping pieces.

Heat oil in a Dutch oven over medium-high heat. Add 1/4 cup onions, ginger, and 1 garlic clove; sauté 30 seconds. Place steamer basket in pan. Combine water and next 4 ingredients (through red pepper); pour over bok choy. Bring to a boil; cover, reduce heat, and steam over medium-low heat 20 minutes or until bok choy is tender, rearranging bok choy after 10 minutes. Remove the bok choy and steamer basket from pan; cover and keep warm.

Combine sherry and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thick.

Yield: 6 servings (serving size: 3 meatballs, 2 bok choy halves, and 3 tablespoons sauce)

NUTRITION PER SERVING
CALORIES 251(35% from fat); FAT 9.8g(sat 2.4g,mono 3.4g,poly 2.9g); PROTEIN 21.3g; CHOLESTEROL 75mg; CALCIUM 135mg; SODIUM 832mg; FIBER 1.9g; IRON 2.6mg; CARBOHYDRATE 18g


Rick Rodgers Cooking Light, NOVEMBER 2004

[tbb113]

Thanks...I bought a bunch of ground turkey on sale the other day (buy one, get one free). Now I can make something with it :)

[gobluem82]

We all liked this recipe too--we gave it an 8 out of 10. The meatball mixture wasn't very firm, though, and I was afraid the meatballs would fall apart in the skillet, so I cooked them in the microwave instead. The sauce from the bok choy is really good on the meatballs, too.

[cher48603]

I made these yesterday and we enjoyed them too. I cut the recipe in half. My meatballs stayed together nicely. The only ingredient changes I made were to use corn flake crumbs (my other choice without a trip to the store were Italian crumbs) & saki in place of the sherry.

I used the oil to brown the meatballs (crispy, yum). After the meatballs were done, I sauteed the g onions, ginger, and garlic in the pan I did the meatballs in. Nice flavor!

[jtoepfert100]

I skipped over this when I read through the issue but I've had this weird craving for bok choy recently. :confused: Thanks for posting the review - I've got this on the "to try" pile.

[Irene3R]

I read the reviews and it sounds very good. The only thing is the directions for making the bok choy sounds confusing to me. I don't have a steamer, don't want to buy one, and am not sure if I need the bok choy. Will something else work?

[patissac]

Irene why not try brocolli? That might go nice? or green beans?

[cher48603]

Originally posted by Irene3R
I read the reviews and it sounds very good. The only thing is the directions for making the bok choy sounds confusing to me. I don't have a steamer, don't want to buy one, and am not sure if I need the bok choy. Will something else work?
I don't know why you couldn't just pour the liquid over the bok choy (or broccoli) in the skillet rather than a steamer basket. Watch it so that it doesn't get overdone. It might even be better than in the steamer because more of the bok choy would be in the liquid while it cooks.

[Irene3R]

Now I think I understand the recipe better. I guess they don't want the bok choy sitting in the liquid. But I think I will put the bok choy into the pan without a steamer basket and just cook it that way. I can remove it before it gets too done. I'll print out the recipe and plan to try it. Thanks for your feedback.
This website is very informative.

[aggie94]

The meatballs were excellent! We loved them and will definitely make them again with the sauce (cutting back on the liquid to make the sauce thicker). The bok choy was just OK and will not be a repeater.

[tbb113]

I sort of made this tonight. I subbed matzo meal for the bread crumbs and baby spinach for the bok choy. I liked it all, one son didn't like the meatballs at all and the other son thought it was just okay. I probably won't repeat it, but I did enjoy it.

[jillmayre]

Made a vegetarian version of this last night using thawed Boca crumbles. I had previously cooked some Basmati brown rice and used a cup of that for the Jasmine Rice. Added some grated ginger and minced garlic to meatballs. DH LOVED THEM! Along with the Bok Choy, I served Spicy Teriyaki Mushrooms. Rated the ultimate "This is a feast!" comment. And he did the dishes! :D

[Terrytx]

Originally posted by jillmayre
Along with the Bok Choy, I served Spicy Teriyaki Mushrooms. Rated the ultimate "This is a feast!" comment. And he did the dishes! :D

Could you point me to the Spicy Teriyaki Mushroom recipe?

[Terrytx]

bump

[patissac]

Teriyaki mushrooms??? Me too, Me too:D

[cher48603]

I have this one. Don't know if it's the same or not.

* Exported from MasterCook *

Spicy Teriyaki Mushrooms

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Better Homes and Gardens Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon cooking oil
1/4 teaspoon red pepper flakes -- (1/4 to 1/2)
1/4 teaspoon ground ginger -- (1/4 to 1/2)
1/8 teaspoon garlic powder -- (1/8 to 1/4)
24 small mushrooms -- 8 ounces -- quartered
2 tablespoons sliced green onions

In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper

flakes, ginger and garlic powder. Add mushrooms and green onion. Cook and

stir over medium heat until heated through.

Source:
"Better Homes and Gardens Magazine April, 1999"
S(Internet Address):
"http://groups.yahoo.com/group/Mastercook/message/10576"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 88 Calories; 4g Fat (36.1% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 519mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve as an appetizer before a stir fry dinner or as a side dish over
hot cooked white rice."


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[jillmayre]

Yes! That is the Spicy Teriyaki Mushroom recipe I use. Thank you so much for posting it so I did not have to type it. I don't use powdered garlic or ginger in the recipe though. Just minced fresh garlic and finely grated ginger. Sooo Tasty!:D

[Terrytx]

Thanks and these recipes were fantastic!

[cher48603]

Looks like I'll have to make the mushrooms too.:)

[Ralph]

DELISH!

Made it just as instructed and did use baby bok choy.

The red pepper flakes really come out in the sauce, but it was just the right amount of heat. Oh, and mine didn't thicken either!